I love social media - especially Instagram. It's like a learning tool for me when it comes to nutrition and food. I have been following a page called @colorfulfoodie on instagram and loved her way of cooking. She inspires me and this brings me to this dessert - Brazilian Carrot Cake.
I have taken @colorfulfoodie's recipe and tweaked the ingredients to make it GF but most of all Health Cleanse Approved.
I served this as a snack item on my October Cleanse and it was a winner.
It's also available for sale over @HendersonsKitchen grab and go restaurant.
3-4 large carrots, peeled and grated
1 cup coconut oil
1 cup of coconut sugar
2 cups of one-to-one GF flour (Bob Red Mills)
1 tablespoon baking powder
dark chocolate bar or chips
Preheat oven to 350 degrees F. Lightly grease a baking dish or bundt cake.
Place half of the carrots, eggs, and coconut oil in a blender and blend.
Pour the carrot mixture into a mixing bowl. Stir in coconut sugar and mix it well.
Stir in the flour and baking powder; mix until well incorporated.
Fold in the other half of the shredded carrots. Pour the batter into the prepared baking dish.
Bake in preheated oven until cooked through, about 40 minutes-50 minutes depending on your oven.
While the cake is baking, melt the dark chocolate in a double boiler.
Once the cake is done and cooled, spread the melted chocolate over the cake, slice and serve!